Description
Youtiao, also known as Chinese crullers or fried dough sticks, are light, crispy, and golden-fried strips of dough that are perfect for breakfast or as a snack. This recipe combines a simple dough made with flour, baking powder, egg, and butter, which is then deep-fried until puffed and lightly golden. Traditionally enjoyed fresh and warm, youtiao provide a delightful texture contrast—crispy on the outside and airy inside.
Ingredients
Scale
Dough
- 1/2 cup filtered water
- 1 large egg
- 2 1/4 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt (plus more for serving)
- 2 tablespoons cold unsalted butter, cubed
For Frying
- Vegetable oil (for deep frying)
Instructions
- Mix dough: In a medium mixing bowl, whisk together the filtered water and the egg until smooth. In the bowl of a stand mixer, combine the all-purpose flour, baking powder, and salt. Add the cold cubed unsalted butter, then pour in the egg-water mixture. Using a dough hook attachment, mix until no dry flour remains and a cohesive dough forms.
- Knead dough: Transfer the dough to a floured surface and lightly knead it for about 30 seconds until smooth. Shape the dough into a log about 3/4-inch thick, cover with plastic wrap or a clean cloth, and refrigerate for at least 1 hour to allow the dough to rest and hydrate.
- Shape strips: Remove the dough from the refrigerator and allow it to come to room temperature for 30 minutes. Roll the dough into a rectangle approximately 10 inches by 6 inches. Using a sharp knife or pizza cutter, slice the dough into ten long strips. For the traditional paired texture, lay two strips on top of each other, moisten one side lightly with water, then press down firmly along the center seam using a chopstick to seal them together.
- Fry: Heat vegetable oil in a deep fryer or a deep, heavy-bottomed pan to 400°F (204°C). Gently lower one paired strip of dough into the hot oil. Immediately use chopsticks or tongs to continuously turn and gently stretch the dough so it puffs up evenly and cooks through. Fry the youtiao until it becomes light golden brown, about 90 seconds. Remove with a slotted spoon and drain on paper towels. Optionally, sprinkle a pinch of salt while still warm.
- Serve: Serve the youtiao warm. They are best enjoyed freshly fried alongside congee, soy milk, or as a crispy snack on their own.
Notes
- Ensure the oil temperature is maintained at 400°F for best results; too low and the youtiao will absorb excess oil, too high and they may burn quickly.
- Do not overcrowd the fryer; fry one or two sticks at a time to maintain oil temperature and ensure even cooking.
- You can store the dough refrigerated for up to 24 hours before frying but the dough should be allowed to come to room temperature before shaping.
- Use chopsticks or tongs to gently stretch the dough during frying to help create the light, airy texture.
- Youtiao are best enjoyed fresh, as they will lose their crispness over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Chinese
Keywords: Youtiao, Chinese fried dough sticks, breakfast recipe, Chinese snack, deep-fried dough, crullers
